So, in the last two days, we have burnt, spoiled, dropped, or otherwise ruined about a hundred dollars (raw cost) worth of food. That would translate into about $400 worth of sales. I have a crew of cooks who wouldn’t use a timer to save their lives. Black bacon, quiches left in the oven overnight, turkey that comes out of the oven after ten hours looking like mop strings. I’ve already decided I have to fire the whole kitchen crew. Trouble is, this is a small town, and I don’t exactly have them lining up at the door to come work for me. Apparently, the previous ownership shot through the available labor pool rather quickly. That’s another story…
I bought some flowers to put out on the sidewalk, around the doors and under the windows, to make it look as if there actually WAS an inviting eating establishment open in this place. Despite the previous owners warnings that I not change anything lest I lose the loyalty of our regular customers, I’ve found that our ranks of "regular customers" are so small that I need to do anything I can possibly do to recruit MORE regular customers. Including changing the menu, changing the staff, changing the hours—all those things that Mr. Previous Owner was certain ought to be written in stone. Stone crumbles, my friend… And "regular" customers tend to ask, "What have you done for me lately???"
I don't need to read this. I am having a huge crisis of my own right at this moment over issues of change and decision making. I need for you to write about how perfect everything is and how easy it is to make new and life-affirming choices. It is not helpful to me to know that you don't have all this figured out either. Could you try an alternate entry that would soothe ME?????http://searchthesea.blogspot.com/
ReplyDeleteYou're going to have to find your own way with this Lisa. I would think even the regulars would like things "refreshed". Somehow you'll need to find the right balance between being comfortable and homey for your regulars, yet enticing to new would be customers.
ReplyDeleteHang in there!
Sorry you're running into problems. Maybe some of the folks who didn't work out for Mr. Previous Owner might like to work with someone who knows what she's doing. I don't suppose you could dock them the cost of the ruined product. Follow the procedures to prove you know what you're doing and we won't have a problem.
ReplyDeleteHow in the heck can you leave something in the oven all night? Inquiring minds want to know. Maybe we can spend a little time while you're down for Scandie. I've got broad shoulders. Actually I've got broad electronic shoulders. Let me know.
Jackie
Wow, sounds like you are doing a great job and have analyzed things well!! Best wishes and will keep you in my prayers,
ReplyDeleteHugs,
Lisa
I hope you can replace the people you have working for you ~ or at least retrain them in the skills of cooking ~ after all it is their jobs that will go if they don't get it right ~ Ally
ReplyDeleteI KNOW how to cook a turkey -- I just don't know how I'd get it to you! So sorry -- the struggle(s) of a opening a new business can get you down or make you determined. You are the latter -- we can tell!
ReplyDeleteProgress?? What a challenge!!!
ReplyDeleteKeep the fivers coming. Flowers would definitely bring me in. Maybe you can advertise for real cooks outside the town? These people sound like they are merely masquerading as cooks! Even I can cook bacon and wouldn't leave a quiche in the oven all night and my family can attest that my kitchen skills are average at best. Thinking of you often and hope things start going right soon.
ReplyDelete*debbi*
ah....stone get broken. Even tablets.
ReplyDelete